Cooking Options - GE JVM1490BH Owner's Manual

Available cooking options.
Do not use the shelf when
microwave cooking.
Always use the shelf when baking.
Always use the shelf with Fast Bake.
10
Microwave Cooking
Your oven uses microwave energy to cook by a set time or weight, or automatically
by sensor.
Sensor microwave works by detecting the increasing humidity released during cooking.
The oven automatically adjusts the cooking time to various types and amounts of food.
Cooking Method Heat Source
Microwave energy Microwave energy.
is distributed evenly
throughout the oven
for thorough, fast
cooking of food.
Baking
During baking, a heating element is used to raise the temperature of the air inside the
oven. Any oven temperature from 225°F. to 450°F. may be programmed. A fan gently
circulates this heated air throughout the oven, over and around the food, producing golden
brown exteriors and rich moist interiors. This circulation of heated air is called convection.
Because the heated air is kept constantly moving, not permitting a layer of cooler air to
develop around the food, some foods cook faster than in regular oven cooking.
Cooking Method Heat Source
Hot air circulates Circulating
around food to heated air
produce browned (Convection).
exteriors and seal
in juices.
Fast Baking
Your oven also offers the option of Fast Bake, using microwave energy along with
convection cooking. You cook with speed and accuracy, while browning and crisping
to perfection.
Cooking Method Heat Source
Microwave energy Microwave energy
and convection heat and circulating
combine to cook heated air.
foods in up to
one-half the time
of regular ovens,
while browning and
sealing in juices.
Heat Conduction Benefits
Heat produced Fast, high efficiency
within food by cooking. Oven and
instant energy surroundings do
penetration. not get hot.
Easy clean-up.
Heat Conduction Benefits
Heat conducted Aids in browning
from outside of food and seals in flavor.
to inside. Cooks some foods
faster than regular
ovens.
Heat Conduction Benefits
Food heats from Shortened
instant energy from cooking time from
penetration and heat microwave energy,
conducted from plus browning and
outside of food. crisping from
convection heat.